Blueberry Muffins

Crystal ~


This is our favorite blueberry muffin recipe-- moist and delicious. This can be made in a smaller muffin pan, but the baking time may need adjusting. To help prevent the blueberries from all settling in the bottom, save a 1/4 cup of the ingredient flour and toss them with the blueberries to coat them before adding them to the batter.


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6 jumbo or 12 regular muffins
10 Min
25 Min


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  • ·
    ½ cup unsalted butter, softened
  • ·
    ¾ cup granulated sugar
  • ·
    2 large eggs
  • ·
    1 teaspoon vanilla
  • ·
    1 ½ teaspoons baking powder
  • ·
    ¼ teaspoon salt
  • ·
    1 cup fresh blueberries
  • ·
    2 cups all-purpose flour
  • ·
    ½ cup whole milk
  • ·
    additional sugar for sprinkle, optional

How to Make Blueberry Muffins


  1. Preheat oven to 375 degrees.
  2. Line a 6 cup large muffin pan with paper liners; set aside.
  3. In a mixing bowl, mix butter and sugar until creamy. Add in the vanilla and eggs; mix until well blended.
  4. Mix in the flour, salt, baking powder and milk.
  5. Fold in blueberries.
  6. Spoon mixture equally into prepared muffin pan cups.
  7. Optional: Sprinkle a little granulated sugar on top of batter.
  8. Bake for 25 minutes until lightly golden or a toothpick inserted into center of the muffin comes out clean.
  9. Cool muffins in the pan about 5 minutes before removing to a wire rack.

Printable Recipe Card

About Blueberry Muffins

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American

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